The Breakfast Poutine Recipe

Prep and par-cook potatoes

Peel (optional) and cut the russet potatoes into 1/2-inch cubes. Rinse in cold water until water runs clear to remove excess starch. Place potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil, and simmer for 6 minutes until just tender but still holding shape. Drain and let steam-dry for 5 minutes.

Crisp the potatoes

Heat 3 tbs vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the drained potatoes in a single layer (work in batches if necessary). Sprinkle with 1 tsp salt and 1 tsp black pepper. Cook undisturbed for 4–5 minutes to form a golden crust, then flip and cook another 4 minutes until crisp and deeply browned on most sides and cooked through. Transfer to a plate and keep warm.

Make a roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbling and turns a light golden color, but not brown.

Finish the gravy

Gradually whisk in 2 cups beef stock until smooth. Add 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1/2 tsp freshly ground black pepper and 1/2 tsp salt. Bring to a gentle simmer and cook 4–6 minutes, stirring occasionally, until thickened to a pourable gravy (should coat the back of a spoon). Taste and adjust seasoning.

Prepare toppings

While gravy simmers and potatoes crisp, roughly chop cooked bacon and thinly slice scallions. If using mozzarella in place of curds, tear into small bite-sized pieces so they melt evenly. Keep toppings ready for assembly.

Fry the eggs

In a small skillet over medium heat, melt 1 tbs unsalted butter. Crack 2 large eggs into the skillet and cook to preferred doneness: for sunny-side-up, cook 2–3 minutes until whites are set but yolks still runny; for over-easy, cook ~2 minutes then gently flip and cook 20–30 seconds. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat.

Divide the crispy potatoes between two plates (or one large plate). Scatter the 1.5 cups cheese curds evenly over the hot potatoes so they begin to soften.

Pour the hot gravy over the potatoes and curds so it melts the curds and coats the potatoes (use about half the gravy first, then more to taste).

Top each plate with the fried eggs, then sprinkle the chopped bacon over everything. Garnish with sliced scallions and chopped parsley. Serve immediately so the curds remain melty and yolks are runny.